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目的:研究温州产山姜根、根茎、茎、叶等部位挥发油的化学成分。方法:水蒸气蒸馏法提取挥发油,利用气相色谱-质谱联用(GC-MS)进行分离分析,通过HP MSD化学工作站检索Nist 5.0标准质谱图库,并结合有关文献人工图谱解析并鉴定各化学成分,按峰面积归一化法求出挥发油中化学成分的百分含量。结果:分别从山姜根、根茎、茎、叶挥发油中分离出了34、38、42、31个化合物,并鉴定了其中的31、35、35、24个化合物。结论:温州产山姜不同部位挥发油化学成分存在一定程度的差异,但主要成分基本相同。该实验结果为温州野生山姜资源的全面开发和应用提供了科学依据。
OBJECTIVE: To study the chemical constituents of volatile oil in ginger root, rhizome, stem, leaf and other parts of Wenzhou. Methods: Volatile oil was extracted by steam distillation and separated by gas chromatography-mass spectrometry (GC-MS). The Nist 5.0 standard mass spectral database was searched by HP MSD ChemStation. The chemical composition was analyzed and identified with the relevant literature, According to the peak area normalization method to determine the percentage of volatile oil chemical composition. Results: 34, 38, 42, and 31 compounds were isolated from the essential oil of Rhizoma Dioscoreae, rhizome, stem and leaf respectively and 31, 35, 35 and 24 compounds were identified. Conclusion: There are some differences in the chemical constituents of volatile oil in different parts of Wenzhou ginger, but the main components are basically the same. The experimental results provide a scientific basis for the comprehensive development and application of wild ginger resources in Wenzhou.